Chicken Kiev: White House
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
Breasts of three 3-pound chickens
9 tablespoons chilled sweet butter
1 cup flour
2 eggs, beaten
1/2 cup milk
3 cups sifted fresh bread crumbs
vegetable shortening
Bone chicken breasts, leaving a joint of wing attached. Flatten the breasts with a cleaver, then stuff each one with 3 tablespoons of chilled butter. Carefully seal the edges with toothpicks. Dip the stuffed breasts in flour, then into egg beaten with milk, and roll them in bread crumbs. Then re-dip the breasts in flour, in egg and milk mixture, and bread crumbs. Fry in 3 inches hot vegetable shortening (375 degrees F) for 8 to 10 minutes or until golden brown. Remove toothpicks; serve immediately.
Serves 6.
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
Breasts of three 3-pound chickens
9 tablespoons chilled sweet butter
1 cup flour
2 eggs, beaten
1/2 cup milk
3 cups sifted fresh bread crumbs
vegetable shortening
Bone chicken breasts, leaving a joint of wing attached. Flatten the breasts with a cleaver, then stuff each one with 3 tablespoons of chilled butter. Carefully seal the edges with toothpicks. Dip the stuffed breasts in flour, then into egg beaten with milk, and roll them in bread crumbs. Then re-dip the breasts in flour, in egg and milk mixture, and bread crumbs. Fry in 3 inches hot vegetable shortening (375 degrees F) for 8 to 10 minutes or until golden brown. Remove toothpicks; serve immediately.
Serves 6.
